Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry-Fermented Sausages

被引：29

作者：

Ruiz-Moyano, Santiago ^{[1
]}

Martin, Alberto ^{[1
]}

Jose Benito, Maria ^{[1
]}

Aranda, Emilio ^{[1
]}

Casquete, Rocio ^{[1
]}

de Guia Cordoba, Maria ^{[1
]}

机构：

[1] Univ Extremadura, Escuela Ingn Agr, E-06071 Badajoz, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2009年 / 74卷 / 07期

关键词：

Enterococcus faecium SE906; Iberian dry-fermented sausages; probiotic; LACTIC-ACID BACTERIA; ANTIBIOTIC-RESISTANCE; BIOGENIC-AMINES; VIRULENCE DETERMINANTS; STARTER CULTURES; FAECIUM STRAINS; MEAT-PRODUCTS; CACO-2; CELLS; IN-VIVO; IDENTIFICATION;

D O I：

10.1111/j.1750-3841.2009.01290.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to investigate enterococci for potential probiotic use in Iberian dry-fermented sausages. A total of 15 strains isolated from Iberian dry- fermented sausages, human feces, and pig feces were evaluated for their safety and functional characteristics including biogenic amine (BA) production, antibiotic susceptibility, hemolysis, virulence determinants, cell adhesion, and antimicrobial activity against foodborne pathogens. The strain Enterococcus faecium SE906 was able to establish itself on the intestinal epithelium, inhibiting such pathogenic bacteria as Listeria monocytogenes in vitro. This strain was also considered safe to be used for its low aminogenic potential, and its antibiotic resistance pattern and virulence determinants, being identified as a potential probiotic meat starter culture suitable for manufacture of dry-fermented Iberian sausages.

引用

页码：M398 / M404

页数：7

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